(from the Dessert Collection at emealsforyou.com)
I seem to be posting a lot of desserts lately. We are rapidly approaching the “Dessert Season” with Thanksgiving right around the corner and then the Christmas parties all month in December. My mother-in-law is coming to Ohio for Thanksgiving and one dish she asked for was this ice cream. You see the Ray in the name was her father and his ice cream was a fond remembrance. My brothers and sister-in-law still speak fondly of coming to the Ohio Valley in the summer for a week’s vacation and having a bowl of Ray’s ice cream with fresh picked peaches or berries from his garden.
This recipe is more like the old fashion ice cream, no eggs, just good wholesome milk and cream. Why not make some to put on that pecan pie on Thanksgiving, maybe your kids will still be talking about it to their grandchildren.
Ray’s Vanilla Ice Cream
|2||14 oz. can||milk, evaporated|
|1||qt||cream, half and half|
Combine all ingredients in a large bowl, stir to dissolve the sugar. Chill mixture and place in an ice cream maker and process until frozen.
This recipe makes quite a bit so you might want to make a half recipe first to see what will fit in your ice cream maker.
We have the pecan pie recipe and lots more to put this ice cream on at emealsforyou.com.
How about passing this blog on to your friends, we are trying to fatten the rest of the world!